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Last week, we had the great pleasure of exhibiting at the Nightclub and Bar Convention and Tradeshow in Las Vegas. Having never exhibited at the Nightclub show before, we weren’t really sure what to expect. As it turned out, the Nightclub and Bar Convention was the ideal venue for launching our upcoming line of PCB beverage décor!
A frozen cocktail garnished with PCB marshmallow beverage décor (coming soon!)
With approximately 30,000 attendees at the show and over 700 exhibiting companies, it was a great way to show off innovative and exciting products. Actually, innovative was a word that we heard a lot in reference to our beverage decorations!
A champagne cocktail garnished with a White Chocolate Ivory Perle (616281)
Even though the PCB marshmallow beverage décor is not yet available to order, many of our standard catalog items make great drink garnishes, too! Check out our current selection of beverage décor here. And, why stop at just looking at pretty pictures? Below you'll find a recipe for a refreshing and refined springtime cocktail to hold you over while you wait for the big launch.
A chocolate martini garnished with Milk Chocolate Nougatine Twigs (518005)
Mix up one of these delicious drinks and share a picture with us on our Facebook and Instagram pages with #auifinefoods, or send us an email at PastryTeam@auifinefoods.com. Check back on our home page soon to find out when PCB beverage décor is available for sale!
Black Citrus Old Fashioned garnished with fresh fruit and a PCB marshmallow décor (coming soon!)
Black Citrus Old Fashioned
Yield: 1 drink
1 | Orange, sliced and peeled |
3 | Blackberries |
2 dashes | Orange Bitters |
1/2 ounce | Simple Syrup |
2 ounces | Whiskey |
1 ounce | Ronnefeldt Black Citrus Iced Tea (coming soon!) |
1 | Large Ice Cube |
1 | PCB Marshmallow Décor (coming soon!) |
In a rocks glass, lightly muddle and orange slice and two blackberries; set aside. In a cocktail shaker filled with ice, combine the orange bitters, simple syrup, whiskey, and brewed iced tea. Stir until chilled, then strain into rocks glass with muddled fruit. Add one large ice cube to glass, then garnish with orange peel, one blackberry, and marshmallow flower décor (coming soon!).
About the AuthorCarolyn Crow is an experienced pastry chef and chocolatier who has traded in emulsifying ganaches for organizing events and tradeshows as AUI’s Event Manager. Even with a Culinary Institute of America Pastry Arts degree and a University of Maryland English Literature degree, Carolyn still believes the best dessert is a brownie sundae and the best book is anything with Harry Potter in it.